Chocolate is one of the most popular desserts and while you can enjoy it on its own, you can also use it in various recipes. There are many foods that taste great when paired with chocolate, and for this reason, chocolate-coated fruit has become increasingly popular.

 

When using chocolate as a coating, you will need to make the chocolate according to a specific recipe. First you have to temper the chocolate with a little butter. Ideal is a ratio of 1 pound of semisweet or milk chocolate and 2 teaspoons of shortening. When dipping food in chocolate, you can use your fingers, a skewer, or slotted spoon. After dipping the food in the chocolate, let the excess drip off before placing it on a tray. Set submerged food aside at room temperature. After 30 minutes, the chocolate will be smooth but firm. After 4 hours it will be fully set.

 

Remember that it is not necessary to completely immerse the food in the chocolate. Chocolate-coated fruit can be dipped halfway which yields a visually appealing and delicious result. Some of the more interesting and delicious foods you can use for dipping include:

  • Tangerine segments
  • Fresh fruit like grapes, strawberries, bananas, etc
  • Corn chips
  • Dried fruits like apples and banana chips
  • Cheerios and similar cereals
  • Mini doughnuts
  • Various biscuits (even those with fillings)
  • Licorice
  • Mini waffles (the toaster variety)
  • Popcorn
  • Soft sweets like gummies
  • Blocks of cheddar cheese
  • Salt crackers
  • Bacon – yes bacon! Make sure it’s nice and crispy!

It is very important to let the chocolate harden rather than rushing the process. While you might be tempted to put the tray of chocolate covered treats in the fridge, this can really impact the quality. Sure, it might cause the chocolate to solidify faster than it would at room temperature, but there are other effects to consider. Leaving the chocolate in the refrigerator for too long will compromise its flavour. Also, once chocolate is removed from the refrigerator and set out to serve, condensation may form and the chocolate may soften due to warmer conditions. If you plan to serve chocolate-coated fruit and food, it’s best to prepare them the night before the event to ensure maximum freshness and the best flavour.